10,000 low fat low cab recipes

Simple chicken saute is a lean 30-minute dinner for two: lightly pounded chicken breasts pan-seared in olive oil, then topped with a quick lemon, green onion, and mushroom pan sauce. Weeknight French bistro technique.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.

BBQ Flank Steak marinated in a brown sugar, soy sauce, dry mustard, lemon juice, garlic, and olive oil baste, then grilled 3-5 minutes per side. Bold, caramelized crust on a lean cut.

Russian-style boiled beef simmered low and slow with marrow bones, root vegetables, dill, and a spice bag. Fork-tender rump roast in a rich, fragrant broth that serves 10.

Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.

Pork and ginger dumplings shaped into open-topped cups, topped with diced carrot for color, and steamed for 20 minutes. A classic Chinese shao mai dim sum recipe you can make at home in 30 minutes.

LONGHORN CHILI WITH ANCHO, MOLE AND CUMIN... and Bacon!!!!

Homemade venison sausage with a 50/50 venison-pork blend, garlic, salt, and black pepper. A simple family recipe for making bulk sausage from ground deer meat.

Easy tuna casserole with green peas, mushroom soup topped with potato chips/crisps.

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

Mini brownie cups with a cream cheese pastry shell filled with melted semi-sweet chocolate and chopped walnuts. Bite-sized treats baked in mini muffin tins that combine fudgy brownie with a buttery crust.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

It is an elegant appetizer, shrimp is covered by garlic and lemon, savory and delicious.